ACIDITY IN DETERMINING SOUNDNESS OF CORN. 
43 
table represents the chemical analysis of a car of corn sampled at 
various intervals from April 10 to June 26, inclusive, while it was 
standing on the track at Baltimore. The corn was allowed to heat 
and go out of condition. For a comparison of the acidity, temperature, 
and germination during the storage period, see figure 13 (p. 15), 
which shows that on April 26 the corn was in a badly damaged 
condition. 
Table XX. — Chemical analyses at different stages of deterioration of corn used in a feeding 
test} 
[The results in columns marked with an asterisk (*) are calculated on a moisture-free basis.] 
Date, 1912. 
April: 
10. 
10. 
10. 
10. 
24. 
24. 
24. 
26. 
27. 
27. 
27. 
May: 
1. 
1. 
1. 
4. 
4. 
4. 
10. 
10. 
18. 
22. 
22. 
25. 
25. 
29. 
29. 
31. 
31. 
31. 
31. 
June: 
1. 
5. 
8. 
12. 
12. 
19. 
25. 
25. 
26. 
26. 
Average 10.35 
63085 
63181 
63182 
63183 
63254 
63255 
63256 
63689 
63690 
63691 
63825 
63830 
63S31 
63832 
63833 
63924 
63923 
64592 
64591 
65113 
65114 
65191 
65192 
65209 
65210 
65341 
65342 
65346 
65347 
65352 
65398 
65461 
65525 
65542 
65593 
65639 
65640 
65644 
65650 
P.ct. 
8.99 
9.72 
9.67 
9.98 
10.40 
10.30 
10.31 
9.40 
10.20 
10. 42 
10.54 
10.45 
11.06 
10.12 
10.83 
11.20 
11.32 
10.68 
10. 30 
9.87 
10.74 
10.75 
11.29 
11.35 
9.20 
8.67 
9.84 
9.82 
9.59 
9.98 
10.40 
10.15 
10.67 
10.41 
11.14 
10.79 
11.53 
10.94 
10.58 
11.03 
10.75 
9.47 
P.ct. 
1.44 
1.46 
1.41 
1.39 
1.48 
1.44 
1.49 
1.43 
1.41 
1.52 
1.42 
1.44 
1.47 
1.52 
1.49 
1.51 
1.45 
1.47 
1.35 
1.45 
1.32 
1.47 
1.47 
1.44 
1.40 
1.42 
1.41 
1.36 
1.45 
1.49 
1.50 
1.47 
1.44 
1.52 
1.52 
1.49 
1.61 
1.52 
1.48 
1.51 
1.50 
1.47 
1.46 
P.ct. 
4.52 
3.98 
4.35 
4.50 
4.58 
4.33 
4.36 
4.45 
4.49 
4.34 
4.05 
4.36 
4.38 
3.89 
4.31 
3.91 
3.59 
4.35 
4.56 
4.15 
4.34 
4.04 
4.02 
4.18 
4.24 
3.87 
3.75 
4.15 
3.96 
3.96 
3.83 
4.06 
00 
P.ct. 
10.23 
9.69 
10.21 
10.14 
10. 39 
9.51 
9.97 
9.87 
9.50 
9.52 
9.71 
9.64 
9.59 
10.05 
9.81 
10.38 
9.87 
10.01 
9.97 
10.13 
10.02 
10.02 
10.29 
10.50 
10.25 
10.40 
10.33 
10.32 
10.30 
9.72 
9.98 
10.57 
9.79 
10.60 
10.28 
9.81 
10.11 
10.45 
10.21 
11.66 
10.43 
10.28 
10. 11 
P.ct. 
2.54 
2.64 
2.58 
2.27 
2.30 
2.12 
2.37 
2.48 
2.42 
2.34 
2.35 
2.22 
2.24 
2.29 
2.22 
2.33 
2.76 
2.41 
2.37 
2.20 
2.49 
2.66 
2.51 
2.49 
2.53 
2.46 
2.53 
2.63 
2.58 
3.69 
2.51 
2.36 
2.62 
2.47 
2.35 
2.51 
2.19 
2.61 
2.67 
2.53 
2.62 
2.50 
2. 48 
P.ct. 
6.29 
6.42 
6.70 
5.94 
6.34 
5.95 
6.45 
6.78 
6.54 
6.64 
6.10 
5.88 
6.12 
5.59 
5.85 
6.09 
6.53 
6.37 
6.35 
6.27 
6.98 
7.23 
7.06 
7.39 
6.39 
6.02 
6.25 
6.33 
6.50 
6.56 
6.58 
6.44 
6.67 
6.37 
6.74 
5.82 
6.66 
6.34 
6.63 
6.38 
5.79 
3.40 
P.ct. 
0.15 
.23 
.24 
.23 
.22 
.20 
.07 
.34 
.26 
.22 
.30 
.24 
.27 
.48 
.10 
.26 
.16 
.24 
.17 
.23 
.40 
.57 
.47 
.49 
.39 
.35 
.26 
.47 
.42 
.46 
.22 
. 36 
.36 
.38 
.42 
) 
.30 
.40 
.43 
29 
P.ct. 
1.40 
1.25 
1.16 
1.29 
1.23 
1.17 
1.38 
.95 
1.12 
1.17 
.95 
1.36 
1.34 
.40 
1.20 
1.C9 
1.24 
1.10 
.98 
.90 
.39 
.17 
.17 
.19 
.06 
.08 

.10 
.32 
.08 
.42 
.35 
.29 
.19 
.12 
.07 
.35 
.09 
.21 
.01 
.13 
.18 
.03 
P.ct. 
73.43 
74.33 
73.35 
74.24 
73.46 
75.28 
73.91 
73.70 
74.26 
74.25 
75.12 
74.86 
74.59 
75.78 
75.02 
74.43 
74.40 
74.05 
74.25 
74.67 
74.06 
73.84 
74.01 
73.32 
74.74 
75.40 
75.47 
74.64 
74.47 
74.04 
74.96 
74.37 
74.84 
74.50 
75.22 
75.12 
76.14 
74.74 
75.02 
73.61 
74.82 
75.61 
74.54 
C.c. 
21.3 
21.9 
24.3 
22.7 
19.6 
20.9 
20.3 
19.0 
19.4 
19.6 
23.7 
21.0 
20.5 
24.0 
24.1 
21.0 
26.4 
26.3 
29.5 
36.5 
42.4 
41.7 
44.0 
40.8 
46.0 
45.2 
44.6 
47.6 
44.4 
37.5 
40.9 
40.5 
43.5 
44.8 
45.5 
46.5 
50.8 
57.9 
48.1 
55.6 
49.0 
34.7 
P.ct. 
57.0 
55.4 
53.1 
58.9 
40.2 
61.3 
56.9 
33.1 
59.2 
60.3 
38.0 
52.5 
51.7 
11.3 
65.0 
54.0 
54.1 
44.8 
42.4 
18.9 
10.8 
3.4 






4.4 

7.8 
10.0 


1.1 


2.2 

3.3 

1 The writers wish to express their appreciation to Mr. G. L. Bidwell, Chief of the Cattle Food Labora- 
tory, Bureau of Chemistry, for making many of the chemical analyses here shown. 
Now, compare the factors in Table XX from April 10 to June 26, 
1912, and it will be found that the only factors showing a perceptible 
change are the acidity and sucrose, while the ether extract has a 
